Blueberry Streusel Coffee Cake
A tender, buttery coffee cake bursting with juicy blueberries and topped with a warm, cinnamon-sugar streusel — perfect for breakfast, brunch, or a cozy afternoon treat.
Blueberry Streusel Coffee Cake is the kind of recipe that instantly brings comfort to any morning or afternoon. The soft, rich crumb of the cake pairs beautifully with the tart sweetness of blueberries and the crunchy, cinnamon-spiced topping. Whether served with a hot cup of coffee, tea, or even a cold glass of milk, this classic bake is always a welcome treat.
This coffee cake comes together with simple pantry staples and fresh or frozen blueberries. You don’t need to be an expert baker to get it right. With just a little care in mixing and a good eye on the baking time, you’ll have a golden, fruit-filled cake that’s just the right amount of sweet and perfectly moist.
Ingredients
For the Cake:
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream or plain yogurt
1 cup fresh or frozen blueberries (if frozen, don’t thaw)
For the Streusel Topping:
½ cup all-purpose flour
⅓ cup brown sugar
¼ cup unsalted butter, cold and cubed
1 tsp ground cinnamon
Instructions
Prep the Oven & Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking pan or line it with parchment paper to make removal easier.
Mix Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until the mixture is light and fluffy. This should take about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Wet & Dry
Add the sour cream (or plain yogurt) to the butter mixture and mix until incorporated. Gradually add the dry ingredients to the wet, mixing just until combined. Be careful not to overmix, as that can lead to a dense cake.
Gently fold in the blueberries using a spatula or spoon. If you’re using frozen blueberries, there’s no need to thaw them — just toss them in directly from the freezer.
Prepare the Streusel
In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter, fork, or your fingers to work the mixture into coarse crumbs. The streusel should hold together in small clumps when pinched.
Assemble & Bake
Spread the batter evenly into the prepared pan, using a spatula to smooth the top. Evenly sprinkle the streusel mixture over the batter, covering the entire surface.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool & Serve
Remove the pan from the oven and let the cake cool on a wire rack for about 15 minutes before slicing. This coffee cake is delicious served warm or at room temperature. It pairs especially well with a hot drink and makes a lovely addition to any breakfast spread, brunch table, or afternoon snack tray.
Tips for Success
If you want to elevate the flavor, try adding 1 to 2 teaspoons of fresh lemon zest to the batter. It brightens the taste and pairs wonderfully with the blueberries.
Don’t overmix the batter, especially after adding the dry ingredients. Overmixing can make the cake dense or tough.
If using frozen blueberries, make sure not to thaw them before folding into the batter. This prevents them from bleeding into the cake too much and turning it blue.
To keep the streusel crumbly and crisp, ensure the butter is cold when you mix it in.
Storage and Make-Ahead
This blueberry coffee cake keeps well at room temperature for up to 2 days if covered tightly with plastic wrap or stored in an airtight container. If you’d like it to last longer, refrigerate it for up to 5 days.
To reheat, warm individual slices in the microwave for 10–15 seconds or in a low oven (around 300°F / 150°C) until just heated through.
This cake can also be frozen. Wrap it well in plastic and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
Serving Ideas
Serve as-is for a satisfying breakfast, or dress it up with a dollop of whipped cream or a drizzle of lemon glaze for dessert. It’s also excellent with a side of Greek yogurt and a handful of fresh fruit.
If you’re hosting brunch, this coffee cake pairs beautifully with savory options like quiches, scrambled eggs, or a breakfast sausage bake. It also holds its own next to other baked goods like muffins, croissants, or scones.
A Classic Worth Repeating
Whether you’re baking for guests or simply treating yourself to a peaceful moment with coffee and cake, this Blueberry Streusel Coffee Cake is a timeless recipe that never disappoints. Moist, flavorful, and topped with a buttery crunch, it’s everything you want in a homemade coffee cake — and more.
Enjoy every bite!